Creamy Mushroom Stroganoff Soup (Printable Version)

Rich vegetarian soup combining mushrooms, miso, and sour cream for ultimate comfort in a bowl.

# Ingredient List:

→ Mushrooms

01 - 1 pound mixed mushrooms (cremini, shiitake, button), sliced

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 2 celery stalks, diced

→ Soup Base

06 - 1 tablespoon olive oil
07 - 1 tablespoon unsalted butter
08 - 4 cups vegetable broth
09 - 2 tablespoons dry white wine, optional
10 - 2 teaspoons soy sauce
11 - 1 tablespoon white miso paste
12 - 1 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - Salt and freshly ground black pepper to taste

→ Creamy Element

15 - 3/4 cup sour cream or full-fat crème fraîche
16 - 1 tablespoon all-purpose flour

→ Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - Extra sour cream for serving, optional

# Step-by-Step Instructions:

01 - Heat olive oil and butter in a large pot over medium heat. Add onions, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in garlic and cook for 30 seconds. Add mushrooms and cook for 7 to 8 minutes, stirring occasionally, until mushrooms are golden and have released their moisture.
03 - Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1 minute to remove raw flour taste.
04 - Deglaze with white wine if using, scraping up any browned bits from the bottom of the pot.
05 - Add vegetable broth, soy sauce, smoked paprika, thyme, salt, and pepper. Bring to a gentle simmer, cover, and cook for 15 minutes.
06 - In a small bowl, whisk miso paste with 2 tablespoons of hot broth until smooth. Stir this mixture back into the soup.
07 - Reduce heat to low. Stir in sour cream until fully combined and the soup is creamy. Do not boil after adding sour cream to prevent curdling.
08 - Taste and adjust seasoning if needed. Ladle into bowls, garnish with fresh parsley and an extra dollop of sour cream if desired. Serve hot.

# Expert Advice:

01 -
  • It tastes like comfort food but comes together in under an hour, making weeknight dinners feel less like a chore.
  • The umami from mushrooms and miso creates a richness that makes you forget there's no meat involved.
  • One pot means less cleanup, which honestly matters when you're tired and hungry.
02 -
  • The moment you add sour cream, the heat becomes your enemy—I learned this the hard way when my beautiful soup turned grainy and separated, and I realized low heat isn't a suggestion but a requirement.
  • Whisking the miso paste with hot broth first rather than stirring it in dry makes the difference between a smooth soup and one with tiny miso specks throughout.
03 -
  • If your soup ever looks too thin, whisk a little flour with cold water to make a slurry and stir it in slowly while simmering—this gives you control rather than hoping it thickens naturally.
  • Taste the soup before adding any salt, because the miso and soy sauce already carry salt, and you can always add more but you can't take it out.
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